Coffee lover’s kit

Ginger biscuits wrapped up with a tin of coffee and a pair or espresso cups make a very cute Christmas gift set

  • Prep:10 mins
    Cook:14 mins
  • Easy

Nutrition per serving

  • kcal 99
  • fat 4g
  • saturates 3g
  • carbs 15g
  • sugars 6g
  • fibre 0.4g
  • protein 1g
  • salt 0.12g


  • 140g unsalted butter
  • 100g dark muscovado sugar
  • 4 tbsp golden syrup
  • 300g plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 3 balls stem ginger, finely chopped
  • airtight box, bag or jar
  • gift box, ribbon and label
  • 2 espresso cups (optional)
  • pack or tin of ground coffee


  1. Heat oven to 170C/150C fan/gas 3-4. Line 2 baking trays with baking parchment. Melt butter, sugar and syrup in a pan, stirring until the sugar melts. Take off the heat. Sieve the flour, bicarb and ground ginger into a bowl, pour in the wet ingredients and add the stem ginger. Stir to make a stiff dough.

  2. Roll the warm dough out on a surface dusted with flour until about ½cm thick. Stamp out biscuits using a cutter, lift onto the baking trays and cook for 10 mins or until golden. Cool completely, then lift off parchment. These will keep for up to 2 weeks in an airtight container.

  3. Pack the biscuits in an airtight box, bag or jar, then put in a gift box with the cups and coffee and tie with a ribbon.

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